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8 Comments
MRubenzahl
January 12, 2016
Well, if you're willing to embrace the outrageous, try this. Believe me, I was skeptical but it works. It uses... the microwave. And no blender.
3 egg yolk
8 tablespoons butter
1 tablespoon lemon juice
1 pinch salt
Black pepper
Cut butter into 12 pieces. Mix all ingredients. Microwave 20 seconds, stir with whisk. Microwave 10 seconds at a time, whisking in between, until it’s smooth and thickened. It’s magical.
Credit: Donovan Fandre
3 egg yolk
8 tablespoons butter
1 tablespoon lemon juice
1 pinch salt
Black pepper
Cut butter into 12 pieces. Mix all ingredients. Microwave 20 seconds, stir with whisk. Microwave 10 seconds at a time, whisking in between, until it’s smooth and thickened. It’s magical.
Credit: Donovan Fandre
callen34
January 12, 2016
I may be missing it, but I wish there were a way to print a recipe for this.
702551
January 11, 2016
In his own kitchen James Beard would probably forego the double boiler and simply make the Béarnaise in a saucepan directly on the stove. That's the way restaurant cooks make it: no double boiler.
Published restaurant chefs will often include a Béarnaise recipe that calls for a double boiler in their cookbooks, but that's because the recipe is intended for home cooks with varying amounts of kitchen prowess.
In the real restaurant world, you do this on a stove. No one in a professional kitchen has time to waste by doing this leisurely over a double boiler.
Published restaurant chefs will often include a Béarnaise recipe that calls for a double boiler in their cookbooks, but that's because the recipe is intended for home cooks with varying amounts of kitchen prowess.
In the real restaurant world, you do this on a stove. No one in a professional kitchen has time to waste by doing this leisurely over a double boiler.
Sharon
January 20, 2016
You're absolutely right. In the restaurants, we always whisked our Béarnaise and Hollandaise in a stainless steel bowl on the flattop grill, heated to very low. Never once used a double boiler. Of course, professional chefs can take liberties with things like this, but home cooks....not so much. I remember my very first Béarnaise made at home when I was a teen. I overheated it in the double boiler and turned it into scrambled eggs! It tasted fine but looked just awful. Nevertheless, I served it to my friend over a perfectly cooked medallion of filet mignon. She looked at it with suspicion and said, "THIS is French cooking?" LOL. Memories like that keep us humble.
Elana
January 11, 2016
What herb would you recommend using for someone who doesn't like tarragon?
Donegan K.
January 11, 2016
Rosemary, although most real chefs would disagree. Rosemary give that wonderful herbal, woodsy, piney taste and smell that you will love.
Greenstuff
January 11, 2016
It won't be Béarnaise if you don't like tarragon. And if you don't like Béarnaise, I'm guessing you'd like the rosemary replacement even less. Maybe a little thyme, or skip the herbs altogether?
Sharon
January 20, 2016
Tarragon is what makes a Béarnaise a Béarnaise. Just make a Hollandaise instead. They can be often interchanged, having the same basic properties and mouth feel.
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